Friday, January 9, 2009

Gougeres (Basil Cream Puffs) & Herbed Cheese Spread

Basil Cream Puffs

1 Cup Water
6 Tablespoons butter
¼ teaspoon salt
1 Cup all-purpose flour
4 eggs
½ cup Parmesan cheese
¼ teaspoon garlic powder
¼ teaspoon basil

Preheat oven to 400 degrees.

Line a cookie sheet with parchment paper.

Place water, butter & salt in medium saucepan and bring to a boil.

Lower the heat and add flour all at once.

Continue to cook, stirring constantly until the mixture leaves the sides of the pan and forms a ball.

Remove from heat, but keep it in the warm pan.

Add eggs one at a time. Make sure each egg is fully blended (no slime) before adding another one.

Stir in Parmesan cheese, garlic powder & basil.

Fill a cookie press or pastry bag with the dough.

Pipe dough into a spiral on prepared cookie sheet.

Bake 15-20 minutes or until puffed and golden brown.

After the puffs have cooled a little, push the centers down with your thumb and fill with dip of your choice.

Makes about two dozen.

Herbed Cheese Spread

1 (8 oz) package cream cheese, softened
1 (4 oz) package goat cheese
1 teaspoon dried chives
1 teaspoon dried parsley flakes
½ teaspoon garlic powder

Place all ingredients in a food processor (or use a hand mixer) and process until smooth.

Using either a star tip on a pastry bag or cookie press, fill Basil Cream Puffs.

Makes about 1 cup of filling.

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